产黏乳酸菌的发酵特性研究

Fermentation Characteristics of Viscosity-Producing Lactic Acid Bacteria

通过对2株产黏乳酸球菌的发酵特性比较研究,以感观、酸度、活菌数对数值、培养时间、粘度及乳清析出率为考察指标,结果表明:乳酸球菌Q26具备较好的产黏、产香特性,遗传性质较稳定。通过与乳酸杆菌G18进行发酵应用试验,确定G18和Q26存在共生关系,混合发酵的酸牛乳乳清析出率为0.1%,粘度为4 528mPa.s。通过保质期试验,产品在28、20、4℃下保质期分别为3、6、15 d。确定Q26和G18为最佳酸牛乳生产用菌种。

Comparative research on fermentation characteristics with 2 viscosity-producing lactic acid bacteria strains was carried out, the feeling sight, acidity, the logarithmic value of living bacteria, euhivation time, viscosity, and rate of whey separation were set as observation indexes. The results showed that the viscosity and fragrance production of laetoeoeeus Q26 possessed better viscosity and fragrance production characteristics with genetic feature stability. Application on fermentation experimentation mixed with laetobacillus G18, has confirmed that Q26 and G18 had symbiotic relation. Rate of whey separation of the fermented yoghurt by mixed Q26 with G18 was 0.1% , viscosity was at 4 528 mPa. s, and the shelf life experiment showed the shelf life of the products were 3 d, 6 d, and 15 d under 28 ℃ , 20 ℃ , and 4 ℃ respectively. Therefore, it was confirmed that Q26 and G18 were the best yoghurt producer strains.